Skip to main content Skip to footer
American Family Children's Hospital
SHARE TEXT
 

Pineapple Shoyu Chicken

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

Recipes
Browse more recipes from the Learning Kitchen

Pinterest
Learning Kitchen Recipes

Ingredients: 

  • 1 Tbsp. canola or grapeseed oil 
  • 3 lbs. boneless, skinless chicken thighs 
  • Dash salt and ground black pepper 
  • 1 cup low sodium soy sauce 
  • 2 ½ cups low sodium chicken broth 
  • ½ cup + 2 Tbsp. packed brown sugar 
  • ¼ cup + 2 Tbsp. mirin 
  • 1 tsp. Worcestershire sauce 
  • 1 cup crushed pineapple 
  • 4 cloves garlic, finely minced 
  • 2 Tbsp. fresh ginger, peeled and finely minced 
  • 2 ½ Tbsp. cornstarch dissolved in 2 Tbsp. water 
  • ¼ cup green onions, sliced 

 

Directions: 

  1. Heat oil in a large skillet or stock pot to medium-high. Season chicken thighs with salt and pepper. Place thighs in hot oil and sear on both sides. 
  2. In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, mirin, Worcestershire sauce and crushed pineapple. Stir in garlic and ginger. Pour sauce in pot with chicken. Bring to a boil, then reduce heat to medium-low; place cover on pan and cook 25-30 minutes, until chicken is tender and pulls apart easily. 
  3. Using a slotted spoon, remove chicken and place in a bowl. Turn heat  to high and whisk in cornstarch/water mixture. Allow sauce to thicken, then place chicken back in the pot and coat with sauce. 

 

Serves 8

 

Nutrition Facts